Yesterday I did a little baking, loaves of zucchini bread and a batch of banana muffins were on the menu. BUT!  I used a new ingredient.  Just a teaspoon or two made all the delicious difference that you can possibly imagine!  In fact, it is a new favorite flavor, that I’m going to use whenever I can!    What is it you might ask?

vanilla butter nut extract.

I never thought something so seemingly insignificant, something that  disappears into the batter or dough, something that you can’t really see,  would change my baked goods so much.  But, I can promise you this!  I’ll be using this new little secret ingredient in my baking as often as I can.

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This morning I’ve been thinking about my relationship with Christ, the Holy Spirit in me.  He is not insignificant, by any means.  While I can’t physically see Him,  He should be the essence of who I am!  Those who come in contact with me, should sense His presence in tangible ways.  Who He is should sweeten my thoughts, words and actions with love and grace.

From 2 Corinthians 2 :

14 But thanks be to God, who in Christ always leads us in triumphal procession, and through us spreads the fragrance of the knowledge of him everywhere. 15 For we are the aroma of Christ to God among those who are being saved and among those who are perishing, 16 to one a fragrance from death to death, to the other a fragrance from life to life. Who is sufficient for these things? 17 For we are not, like so many, peddlers of God’s word, but as men of sincerity, as commissioned by God, in the sight of God we speak in Christ.

Oh Lord, let me be a lovely fragrance to those around me, so that they might know who You are!  I’m know that I’m not sweet on my own, so You must do this work in me!  amen.

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I know you’re wanting these yummy recipes I made yesterday.  They are taken from a very special cookbook! The ladies of Crestwicke Christian Academy in Guelph, Ontario put these recipes together – and I’m so glad my Aunt Jean gave us this book long ago!  (Or it is possible she gave it to my mum and I stole it from her.)

Zucchini Bread

3 cups flour
3 eggs
2 cups sugar
1 cup oil (I used 1/2 cup oil, 1/2 cup mashed banana)
1/4 tsp baking powder
1 tsp baking soda
1 tsp vanilla butter nut extract
2 heaping cups grated zucchini
1 cup chopped nuts (optional)
handful of shredded coconut
1 tsp cinnamon
1 tsp salt
11/2 cup sour cream (I used plain yogurt)

Instructions – Preheat oven to 350. Grease two 9×5 loaf pans. Combine flour with dry ingredients. Beat eggs, combine with wet ingredients. Then, add wet to dry ingredients. mix well. pour into pans and bake for about 1 hour, be sure the middle is well done. Cool in pans.

Banana Chocolate Chip Muffins

3 large mashed bananas
3/4 cup sugar
1 egg
1/3 cup melted butter
1 tsp baking soa
1 tsp baking powder
1/2 tsp salt
1 1/2 cups flour
1 cup mini chocolate chips
1/2 cup shredded coconut
2 tsp vanilla butter nut flavoring
Instructions – Mash bananas and mix with sugar, egg and melted butter.  Add remaining dry ingredients to the wet.  stir in chocolate chips.  Fill muffin tins and bake at 375 for 20 minutes.  Try not to eat them all in one sitting.  🙂

So,  these photos of my zucchini bread and banana muffin are lame.  Yes, I know it is true, but, do not be deceived – they are DE-LISH!!!  

A month or so ago,  on the heels of a whirl-wind trip to Ontario for my Uncle’s funeral , a dear friend provided our family with a meal.  It was such a blessing to us during such a busy and emotional time.  And as my dad would say, “It was a blessing to my stomach” – which really means, “Man, it was delicious!”

This dear one, who lost a loved one in the fall, knows what it means to be in need and have friends give love in the form of food – and so, she was doing the same for us.  And it was good food – Brunswick stew and jalapeño cornbread.   Oh, it hit the spot.  It is a good thing to have friends who are good cooks.

Not long after we finished our stew, when I saw her again I asked her if she wanted the jars back that had been filled with her Brunswick stew.  And she said, “Oh no!  I don’t want them!  You just fill those jars up with soup and give them to someone else in need!”  I promised her I would.

Yesterday, the time came.  I was on the phone with a friend  – who had a sick little boy.  There was no rest for the weary and a day of doctor’s visits.  As she was telling me all of the details, all I could hear was my friend’s voice saying, “You just fill those jars up and give soup to someone else in need…”

So, I did. I said, “Let me bring you some soup and bread tonight, so you don’t have to worry about dinner later on this evening.”

And this is what I put in those jars…  it turned out quite yummy!

Veggie Beef Alphabet Soup

Ingredients:

(Left over) Pot roast (chopped into pieces, maybe 5 or 6 ounces?)
4 carrots, sliced
4 yukon gold potatoes, cubed into 1/2 inch pieces
beef broth (about 4-5 cups or so)
1/2 cup (left over)muir glen tomato basil spaghetti sauce
(leftover) tomato soup (progresso tomato basil, about a cup)
1/3 of a jar of heinz chili sauce
a few tablespoons of kikoman soy sauce (I just shook a few “glugs”into the pot)
a tablespoon or two of molasses
1/2 a small bag of frozen peas
1/2 a small bag of frozen corn
a cup or two of water
a good shake or sprinkle of pepper, cumin, chili powder (to your preferred taste, really)
about 1/3 cup of dry alphabet noodles (Publix brand)

Instructions:  Combine the liquids in a large dutch oven, add vegetables, meat and seasonings – bring to a boil, then lower temperature to a simmer and cook until potatoes are tender.  Then, add alphabet noodles at the end – and continue for a few minutes to cook the noodles.

Several years ago, I had the opportunity to taste a delightful frosted sugar cookie at a baby shower.  My dear friends, the Zeglen girls, had made them – and they were better than a cookie you could buy at a bakery!  Their mom, Dianne, generously gave me the recipe and I’ve attempted several times to make them.  But, I’ve never felt like mine were as yummy as theirs!

Well, this Christmas I tried again.  And do you know? They finally turned out just right! I made cookies shaped like Christmas trees, hearts, mittens, candy canes – and of course doggies, in honor of our sweet Lily!

This Christmas season has been so busy, I haven’t had the opportunity to post much to my blog, but – I didn’t want the season to pass without sharing this recipe.  If you don’t attempt them now, there’s always Valentine’s Day, or Easter – or any occasion that needs cookies!    It is definitely worth the effort – I think they may be a new favorite for me!

Cookie Ingredients
2 cups unsalted butter, softened
2 large eggs
2 cups granulated sugar
3 teaspoons clear vanilla extract
3 Tablespoons milk
1 teaspoon almond extract (you could use butter flavored extract also)
5 1/2 cups all purpose flour
4 teaspoons baking powder
2 teaspoons salt

Makes 30-40 rollout cookies, depending on cutter size.

Instructions
Preheat oven to 400 degrees. Cream butter and sugar until light and fluffy in electric mixer.  Beat in egg and extracts and milk.  Combine flour, baking powder, and salt in another bowl and add gradually to butter mixture one cup at a time.  Do NOT chill dough.  Divide into two large balls.  Roll and cut using floured cutters.  Bake on ungreased cookie sheet 6-7 minutes.

Icing Ingredients
5 cups powdered sugar
1/2 cup water
1/2 cup light corn syrup
3 tbsp meringue powder
extra water if necessary
extract of choice

Instructions
Place all ingredients in the mixer and beat adding water as you go for the consistency you desire.  For fluffy icing, used in cakes, beat water and egg whites or meringue powder first, then add rest of ingredients. You can pipe on and spread the icing, or you can dip the cookie-top in the icing.

(This icing freezes easily and keeps several weeks in the fridge)

Enjoy!  And a belated Merry Christmas from my kitchen to yours!